I-Foie Gras goose liver pate ibhekwa njengento emnandi yaseFrance - isici sokuphila okunethezeka; eFrance idliwa ngokwesiko etafuleni likaKhisimusi.
AmaFulentshi akubona abalobi beresiphi ye-foie gras, yize sibonga kubo isidlo sesisabalele futhi siyihlelo. AbaseGibhithe baba ngabokuqala ukupheka nokukhonza isibindi sehansi eminyakeni eyizinkulungwane ezine eyedlule. Baqaphele ukuthi izibindi zamahansi ayimihambima namadada zi-tastier kakhulu, futhi lokhu kungenxa yokuthi zidla kakhulu amakhiwane lapho zimisa ezindizeni. Ukuze kube nokudla okumnandi njalo, abaseGibhithe baqala ukuphoqa ngenkukhu izinkukhu ngamakhiwane - ukudla okuphoqelelwe amasonto ambalwa kwenza izibindi zamahansi namadada zibe namanzi, zikhuluphele futhi zithambe.
Inqubo yokuphoqa inyoni ngamandla ibizwa nge-gawage. Kwamanye amazwe, ukuphathwa kwezilwane okunjalo akuvunyelwe futhi kujeziswa ngumthetho, kepha abathandi be-foie gras ababoni ukuphoqwa njengokunye ukwesabisa. Izinyoni uqobo azikutholi ukungakhululeki, kepha zimane zidle kamnandi futhi zilulame ngokushesha. Inqubo yokwandiswa kwesibindi ithathwa njengengokwemvelo futhi eguqukayo, izinyoni ezifudukayo nazo zidla kakhulu, zilulame, futhi isibindi sazo sikhula kaningana.
Lobu buchwepheshe babuhlolwa ngamaJuda ayehlala eGibhithe. Balandela izinhloso zabo ekukhuluphaliseni okunjalo: ngenxa yokwenqatshelwa kwamafutha engulube nebhotela, kwakubazuzisa ukukhulisa izinkukhu ezinonile, ezondliwe, ezazivunyelwe nje ukuzidla. Isibindi sezinyoni sasibhekwa njengengesona i-kosher futhi sasithengiswa ngenzuzo. AmaJuda adlulisela ubuchwepheshe eRoma, futhi ithenda pâté yathuthela ematafuleni abo amahle.
Isibindi se-goose sithambile futhi sikhilimu kakhulu kunesibindi sedada esinephunga elimnandi nesinambitheka esithile. Ukukhiqizwa kwesibindi sedada kunenzuzo enkulu namuhla, ngakho-ke i-foie gras yenziwa ngokuyinhloko kuyo.
I-Foie Gras isiFulentshi isho "isibindi esinamafutha". Kodwa igama elithi isibindi ezilimini zeqembu le-Romance, elihlanganisa nesiFulentshi, lisho wona kanye amakhiwane okujwayele ukondla izinyoni. Namuhla, noma kunjalo, izinyoni zondliwa ngommbila obilisiwe, amavithamini okufakelwa, ubhontshisi kanye nokudla okukhethekile.
Ngokokuqala ngqa, i-goose pate yavela ngekhulu le-4, kepha izindlela zokupheka zaleso sikhathi azaziwa ngokuqinisekile. Izindlela zokupheka zokuqala ezisindile kuze kube namuhla zivela ngekhulu le-17 nele-18 futhi zachazwa ezincwadini zokupheka zaseFrance.
Ngekhulu le-19, i-foie gras yaba yisidlo semfashini sezikhulu zaseFrance, futhi kwaqala ukuvela okulungiswayo kwepate. Kuze kube manje, izindawo zokudlela eziningi zikhetha ukupheka ama-foie gras ngendlela yazo.
IFrance ingumkhiqizi nomthengi omkhulu kunabo bonke we-foie gras emhlabeni. IPate iyaziwa futhi eHungary, Spain, Belgium, USA nasePoland. Kodwa kwa-Israyeli lesi sidlo asivunyelwe, njengase-Argentina, eNorway naseSwitzerland.
Ezifundeni ezahlukahlukene zaseFrance, ama-foie gras nawo ayahluka ngombala, ukuthungwa nokunambitheka. Isibonelo, eToulouse iyi-pâté enombala wendlovu, eStrasbourg iphinki futhi inzima. E-Alsace, kunehlelo lonke lama-foie gras - lapho kukhuliswa uhlobo olukhethekile lwamahansi, isisindo sesibindi esifinyelela ku-1200 gram.
Izinzuzo ze-foie gras
Njengomkhiqizo wenyama, ama-foie gras abhekwa njengesitsha esinempilo kakhulu. Kunama-acid amaningi angenashukela esibindini, angalinganisa izinga le-cholesterol egazini lomuntu futhi ondle amaseli, athuthukise ukusebenza kwazo zonke izinhlelo zomzimba.
Okuqukethwe kwekhalori kwesibindi sehansi kungu-412 kcal ngamagremu ayi-100 womkhiqizo. Ngaphandle kokuqukethwe okunamafutha amaningi, isibindi sezinkukhu siqukethe ama-acids angama-asidi angaphezulu kangangezi-2 kunebhotela, nama-acid acishe izikhathi ezi-2.
Ngaphezu kwamafutha, inani elikhulu kakhulu lamaprotheni, amadada namahansi aqukethe amavithamini eqembu B, A, C, PP, calcium, phosphorus, iron, magnesium, manganese. Ukusetshenziswa kwama-foie gras kuyasiza ezinkingeni zemithambo yegazi nenhliziyo.
Izinhlobonhlobo zokupheka
Kunezinhlobo eziningana zama-foie gras athengiswa ezitolo. Isibindi esingahluziwe singaphekwa ngendlela othanda ngayo, kepha lokhu kufanele kwenziwe ngaso leso sikhathi kusesisha. Isibindi esiphekwe ngokwesiqingatha sidinga ukuqeda kanye nokuphaka ngokushesha. Isibindi esenziwe nge-pasteurized sikulungele ukudliwa futhi singagcinwa esiqandisini izinyanga ezimbalwa. Isibindi senzalo ekheniwe singagcinwa isikhathi eside kakhulu, kepha ukunambitheka kukude kakhulu ne-pâté yangempela yaseFrance.
Okuzuzisa kakhulu kubhekwa njengokumsulwa, okuphelele, kwesibindi senkukhu ngaphandle kwezithasiselo. Kuthengiswa kungaphekiwe, kuphekiwe futhi kuphekwe.
I-Foie gras ithandwa ngokungezwa kwezithako ezinhle kakhulu - ama-truffles, i-elite alcohol. Kusuka esibindi uqobo, ama-mousses, ama-parfaits, ama-pates, ama-terrines, ama-galantine, ama-medallion alungiselelwe - konke kusetshenziswa izinqubo ezahlukahlukene zobuchwepheshe. Ukuze uthole i-mousse, shaya isibindi ngokhilimu, amaqanda amhlophe kanye notshwala kuze kube yilapho ubukhulu buba yi-fluffy. I-Terrine ibhakwa ngokuxuba izinhlobo eziningana zesibindi, kufaka phakathi ingulube nenkomo.
Ukwenza i-foie gras, udinga isibindi esisha kunazo zonke. Ihlutshiwe kumafilimu futhi isikwe kancane, ithoswe ngamafutha omnqumo nebhotela. Kuhle uma isibindi sihlala sithambile futhi sinamanzi ngaphakathi, futhi sinoqweqwe oluqinile lwegolide ngaphandle. Naphezu kokubonakala kulula, kuyaqabukela umuntu akwazi ukuthosa ngokuphelele idada noma isibindi sehansi.
Isibindi esithosiwe sinikezwa zonke izinhlobo zamasoso njengesitsha esiyinhloko futhi njengesithako esitsheni esinezingxenye eziningi. I-Foie gras ihlanganisa amakhowe, ama-chestnuts, izithelo, amajikijolo, amantongomane, izinongo.
Enye indlela yokwenza i-pate isibindi senyoni sihlanjululwa nge-cognac nezinongo, ama-truffle neMadeira ayengezwa kuso bese kugaywa ipate elibucayi, elilungiswa ekugezeni kwamanzi. Kuvela ukudla okulula okunomoya, okusikwa futhi kuhanjiswe nge-toast, izithelo nemifino yesaladi.
I-Foie gras ayikubekezeleli indawo yamawayini amancane amuncu; iwayini elinoshukela onoshukela noma i-champagne izoyifanela.